Showing posts with label Clueless Cook Series. Show all posts
Showing posts with label Clueless Cook Series. Show all posts

Sunday, January 20, 2013

Comment to win MURDER FOR THE HALIBUT: The New Clueless Cook Mystery from Liz Lipperman

Please welcome author Liz Lipperman to the Kitchen! Liz writes a delightful series of cozies called The Clueless Cook Mysteries, and she's hosting a contest for us today. 

Answer her question (below the recipe) by leaving a comment, and you will be entered in the giveaway of her new release, MURDER FOR THE HALIBUT. It's a terrific read, and she'll tell you more about it. Now here's Liz...

~ Cleo

I’m beginning to feel like a regular on Mystery Lovers Kitchen, thanks to Cleo Coyle and the wonderful writers here who invite me back every time I have a new release. 

Yep! It’s that time again, and MURDER FOR THE HALIBUT is the third book of the Clueless Cook series. So far it’s getting great reviews — knock on wood. 

As usual, I’ve included ten recipes from the story in the back of the book. One of the subplots centers around an entrepreneur judging the Caribbean Cook-off with my girl, Jordan. The character has made his fortune selling alcoholic desserts, such as Kahlúa Brownies and Crème de Cocoa Peanut Butter Fudge

I thought about posting one of these recipes, but decided on a personal favorite of mine — King Ranch Chicken (or Pollo de la Hacienda del Rey to the good people of Ranchero, Texas).

The gist of the series is that my girl, who can’t cook a lick, ends up as the culinary reporter for the local newspaper. She and her gang of misfits from the apartment building have concocted a scheme where she uses a casserole recipe in her column, slaps on a fancy name, and passes it off as a gourmet dish. 

But no matter what she calls it, King Ranch Chicken is yummy and will satisfy any spicy craving you may have. There’s also a recipe in the book for Grilled Halibut Caribbean Style with Pineapple and Mango Salsa, plucked right from the personal files of Chef Maciek Kucharewic. He was one of the wonderful chefs on board the Celebrity Caribbean cruise I took for research (yeah, right!!) who helped me plot this murder. But like Jordan, I don’t eat much fish and have never made it. If any of you would like to have the recipe, send me your email address and I’ll get it to you. 

But before the recipe, 
here’s a little teaser for...


A sports writing job would have been the perfect catch for Jordan McAllister, but in Ranchero, Texas, all she could reel in was the food column. Though she may not know her way around a kitchen, she has no trouble finding herself in a kettle of fish…

Tempted by the offer of a free Caribbean cruise, Jordan accepts a spot as a judge in a week-long big-time cooking competition aboard the Carnation Queen. She just better hope no one finds out that her famous palate is far from refined. 

But there are bigger fish to fry when arrogant chef Stefano Mancini falls face first into his signature halibut dish during the first event. While evidence suggests that the handsome Italian chef’s death was an accident, Jordan thinks otherwise. But she’ll have to keep her wits about her—and the sea sickness pills handy—if she’s going to solve this one… 

Read another excerpt by clicking here.

Hope that tickled your curiosity bone. 
Now, here’s the fabulous recipe
right out of my own personal recipe files. 

~ Liz

from Liz Lipperman


12-13 soft corn tortillas

1 can (14.5 ounces) chicken broth

4 tablespoons butter

1 cup chopped onion

½ teaspoon minced garlic

1 (16oz) container sliced mushrooms

1 medium green pepper, chopped

1 (16oz) container FF sour cream

1 tablespoon flour

1 tablespoon corn starch

1 can (10 ounces) diced tomatoes and green chilies

1 package (1.0 ounce) taco seasoning

3 cups diced, cooked chicken breast (approximately 3 large breasts

Non fat cooking spray

24 ounces of Colby/ Monterey Jack cheese mixed

Directions: Preheat over to 350° F. Place the tortillas in the chicken broth for 10 minutes (Do not cook). In a large skillet sauté onion, garlic, mushrooms and green pepper in the butter. Add the sour cream, flour, and corn starch, heating until smooth and bubbly. Add the tomatoes, taco seasoning and the chicken and mix well. Spray a 9 x 11 casserole dish with a non-fat cooking spray. Cut the tortillas into 6 pieces each. Use ½ the tortillas, followed by ½ the chicken mix, and ½ the cheese mix. Salt and pepper each layer. Repeat, ending with cheese. Bake for 30 minutes or until cheese is bubbly.

CLEO: That looks delicious, Liz, especially with all that bubbly melted cheese.

LIZ: Hope you enjoy it as much as I do. I’ll be glad to send the recipes for the boozy desserts, too, if any of you want them—or you can just buy MURDER FOR THE HALIBUT and get them all at one time!! Shameless plug. Sorry. 

CLEO: Plug away, Liz. We love to hear about new releases in the Kitchen. Especially on Guest Post Sunday. 

LIZ: Anyway, since this is a blog about food and the book is about a cruise, I thought it would be fun to have you guys comment on the best thing you remember about the food onboard a cruise ship. 

For those of you who haven’t been fortunate enough to cruise yet, just tell me something fun/delicious/scary about food in general. Some lucky commenter will receive a copy of MURDER FOR THE HALIBUT from Berkley Prime Crime (US only at their request.) 

Thanks again, Liz! To find out more about
Liz and her books, 
visit her website
by clicking here.

Comment-to-Win Contest
will be open until
11:30 PM (Eastern time),
Monday evening, 1/21.

Winner announced
here Monday at 11:45 PM.

Sunday, August 19, 2012

Guest Blogger Liz Lipperman

Comment to win Liz's book!

Please welcome our guest blogger Liz Lipperman!

It's great to be back with the Mystery Lovers’ Kitchen writers because I love this blog with all the great mystery writers and their recipes. Today I'm going to share one of my mother's recipes, and of course, there's a story behind it.

I grew up number eight of nine children, and although we were poor, we never really knew it. My father got sick when I was just a toddler and spent two years in and out of hospitals unable to work, and my mother held down three jobs to keep us off Welfare. One of those jobs was as the head cook in the kitchen of an Interstate motel that catered to truck drivers. There she thrived, drumming up business with her great recipes.

The one that had those truckers coming back in droves every week, though, was her fabulous Baked Steak and Gravy. I've included this one in the back of BEEF STOLEN-OFF, my Clueless Cook mystery series, and I'll share it with you today. When you pull this baby out of the oven, it literally breaks up with the fork and comes with already made, yummy gravy. My kids still beg for this one at family dinners. Here it is exactly as it appears in the back of the book, and although I’ve given the credit to one of the characters, it is definitely an Annie Roth original. Enjoy. Oh, in the picture I used mashed cauliflower instead of potatoes as hubby and I are counting carbs.

Bella’s Steak and Gravy

Yields 3-4 servings


1 pound (3-4 pieces) top round steak                                                       

1/3 cup plus 2 tablespoons flour, divided

1 tablespoon cooking oil

4 beef bouillon cubes

2 teaspoons pepper                                                                         

Preheat the oven to 325°F.

Cut the meat into 3-4 single serving size pieces if it has not already been done. Trim all the fat. Sprinkle a little flour (approximately 1 tablespoon) on one side of the steak and pound it in with a tenderizing hammer, flattening the steak. Turn and repeat for the other side. (If you use a butcher, you can ask him to tenderize the steak for you. Then, you can simply rub a little flour on each side of the meat.)

In a Dutch oven or skillet that has a lid, heat the oil over medium heat. Brown the steak pieces on both sides (2-3 minutes per side), working in batches if necessary so as not to crowd the pan. When all the pieces are browned, place them back in the Dutch oven, layering them. In a bowl, whisk together 1/3 cup of flour and 2½ cups of water, blending well. Pour the mixture into the Dutch oven. The liquid should cover the steak and will become the gravy. Whisk out any clumps of flour, then add the bouillon cubes and pepper. Continue cooking on the top of the stove until bubbling.

Cover and transfer the Dutch oven to the preheated oven and cook for 1½ hours. After about 45 minutes, check the gravy for thickness: if it is too thick, add more water: if it is too thin, add a tablespoon of flour to 4 ounces of water and whisk until smooth before adding to the gravy. If the flour clumps, simply remove it with a louvered spoon. Taste it and see if it needs more pepper or bouillon cubes. If you are doubling the recipe, add one bouillon cube at a time after the initial four cubes and taste after each one. Serve with mashed potatoes.

Look for more great recipes from Annie Roth in MURDER FOR THE HALIBUT which will release in January. And watch for HEARD IT THROUGH THE GRAPEVINE (written as Lizbeth Lipperman,) the first book of A Dead Sister Talking mystery series coming from Midnight Ink in May.

You can see what else has been keeping me busy on my website Since the main character of my Clueless Cook series can’t cook a lick and uses her friends’ casserole dishes with made up fancy names (Baked Steak and Gravy is Boeuf Cuis au Jus de Viande,) most of the recipes in the back of the books are right out of my own cookbook. Unlike my heroine, I am a pretty decent cook. Today I want to know if after you read a good book, do you ever try the recipes in the back? And as a bonus, Berkley will send one lucky commenter (Sheila’s pick) a copy of BEEF STOLEN-OFF (US only at their request.)


Liz Lipperman started writing many years ago, even before she retired from the medical field. Wasting many years thinking she was a romance writer but always having to deal with the pesky villains who kept popping up in all her stories, she finally gave up and decided since she read mysteries and obviously wrote them, why fight it? Two years ago, she signed her first contract with Berkley to write a cozy series writing as Liz Lipperman.

The first book of her Clueless Cook Mystery Series, LIVER LET DIE, debuted in October, 2011 with BEEF STOLEN-OFF releasing in July 2012. MURDER FOR THE HALIBUT is coming January 2013 and CHICKEN CACCHIA-KILLER in the fall of 2013. Look for HEARD IT THROUGH THE GRAPEVINE, a paranormal mystery series involving five sisters COMING next May from Midnight Ink and download MORTAL DECEPTION, a romantic mystery, now from Amazon. Both the mainstream mystery and the romantic mystery are written as Lizbeth Lipperman.